Tuesday, December 29, 2009

Pork Tenderloin with Cranberry Sauce

I literally just realized that I never blogged about the new recipe we tried at Christmas. Pork Loin with Cranberry Sauce by the Pioneer Woman. It was the best pork loin I have ever eaten, and I could eat that cranberry sauce on anything.





{photo: The Pioneer Woman}



Pork Tenderloin with Cranberry Sauce:
Ingredients

  • 1 whole Pork Tenderloin, Trimmed Of Fat
  • Salt And Pepper (to Taste)
  • 3 Tablespoons Olive Oil, Divided
  • 3 Tablespoons Butter, Divided
  • ½ whole Medium Onion
  • ½ cups Red Wine (optional)
  • ¾ cups Low Sodium Chicken Broth
  • ½ cups (generous) Cranberry Sauce (homemade Or Canned Is Fine!)
Preparation Instructions
Preheat oven to 425 degrees.
Generously season pork tenderloin with salt and pepper.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat. Sear tenderloin on all sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.
In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute, then pour in wine (if using) and chicken broth. Add rosemary. Stir together, then add cranberry sauce. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.
Check seasoning and add more salt or pepper if needed.
Slice pork loin and place on a platter. Spoon cranberry sauce over the top.
Serve with mashed potatoes.




Homemade Cranberry Sauce


Prep Time: 5 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 4
Ingredients
  • 3 Tablespoons Juice (you Could Also Do Orange Zest, Lemon Zest, Lemon Juice – Anything Citrusy)
  • 1 cup Pure Maple Syrup (not Pancake Syrup!)
  • 1 bag Cranberries
  • 1 cup Cranberry Juice (or Orange, Apple Or Any Ot¬her Juice Combination)
Preparation Instructions
Wash bag of cranberries under cool water, then dump into a medium saucepan.
Pour in 1 cup of cranberry juice (or whatever juice you choose).
Pour in 1 cup maple syrup.
Add orange juice (you could also do orange zest, lemon zest, lemon juice – anything citrusy).
Stir together and turn heat on high until it reaches a boil.
Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.




3 comments:

  1. YUMMY!!!!!!!!! I have {I think} all of these ingredients at home!! may have to try this out!

    ReplyDelete
  2. That sounds great. I am gonna try it. But I think I will cook it a little longer in the oven. Was yours a little rare?

    ReplyDelete
  3. We bought one that was way bigger than hers and cooked it for about an hour and it was still mid rare. But ours was seriously huge, like the length of both of my dachshunds put together and about as think as the small dachshund haha.

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